Evidence map›Paper›PMID 39944279›Full record

ArticleFood chemistry: X2025

Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough.

Mengdi Song, Zhiqiang Fan, Zhan Liang, Shihong Wang, Xing Zhang, Youqiang Pei, Haiyan Gao, Jie Zeng

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Mengdi SongSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Zhiqiang FanSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Zhan LiangSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Shihong WangSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Xing ZhangHenan Miduoqi Foodstuff CO.,Ltd, Xinxiang 453600, China.
Youqiang PeiHospital of Henan Institute of Science and Technology, Xinxiang 453003, China.
Haiyan GaoSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Jie ZengSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated effects of superfine grinding modified corn flour (SG-CF) and hot blanching modified corn flour (HB-CF) on properties of wheat flour and dough to improve the suitability of corn flour in flour products. Results indicated that the addition of SG-CF or HB-CF reduced the moisture and protein content of the mixed flour, and increased the dietary fiber content and free water proportion. Compared with SG-CF, HB-CF was more helpful enhancing the thermal stability and anti-aging properties of the mixed flour. When the amount of SG-CF was less than 15 % or the amount of HB-CF was less than 20 %, the texture properties and microstructure of the wheat dough was maintained. However, the excessive addition of SG-CF or HB-CF destroyed the gluten network structure. Results of this study are expected to provide valuable guidance for the application of SG-CF and HB-CF in flour-based products.

Indexed as

Corn flourHot blanchingPropertiesSuperfine grindingWheat dough

Identifiers

PMID39944279
PMCPMC11814663

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.